Grinder Salad

Grinder Salad

I saw several versions of this recipe on-line so decided to try my hand at it. I loved the way it turned out and it’s an excellent example of the ‘less meat, better meat’ way of cooking.

In the version in the picture it actually a whole pound of sausage, but it’s teamed up with three cans each of beans and chickpeas (I wanted a REALLY big batch to share.) The first time I made it though I used 1/2 a pound of sausage. I’d browned a whole package when I was making naan pizzas and divided it, but you can also partially thaw your package and cut it in half with a heavy knife, then bag and re-freeze the unused portion.

This is incredibly customizable, don’t like pepperoncini-leave them out! Do you have some cauliflower that needs to be used up? Throw it in.

Let me know what you think in the comments. What variations did you try?

Grinder Salad


  • 1/2 lb Italian sausage
  • 1 can White beans
  • 1 can Garbanzo beane
  • 1 sm Red onion diced
  • 1 Red pepper diced
  • 1/2 cup spinach or flat leaf parsley chopped
  • 1/2 cup Pepperoncini chopped
  • 1/2 cup Red wine vinegar
  • 1/2 cup Olive oil
  • 1 tbsp Oregano


  • Brown the sausage
  • Drain and rinse both cans of beans
  • Add all ingredients to a large bowl and toss

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